Science Or Art? Why Culinary Students Must See Food As Both

We, the consumers, determine the latest trends in food development. Walk into any supermarket and it’s not hard to see what today’s trends are in food.

Yet, quite often, our demands are incompatible. We want to hit all the marks of a healthy meal option, but don’t want to compromise on taste and texture. We prefer low-fat, low-sugar, and low-sodium, while also demanding our food to be organic and chemical-free. 

As a chef and food developer, here are three challenging food trends I’m encountering right now, and how I’m preparing students to navigate competing demands in the food industry.

 

Health-conscious

While healthy options and diet alternatives have always been a priority for consumers, the challenge for food developers and chefs is that their demands are ever-changing. 

What is considered ‘healthy’ is shifting across all food categories. We now have a plethora of options including: high-fiber, extra vitamins, pre- and probiotics, plant-based, and protein-packed, to name a few. At the same time, consumers are growing more concerned about food additives and preservatives, which creates a significant challenge for food developers trying to tick all the boxes. 

 

Sustainably-made

In recent years, consumers have become more interested in how their food is grown, sourced, and packaged, which has greatly influenced food and manufacturing processes.

Packaging now regularly features keywords like: ‘sustainability-sourced’, ‘free-range’, and ‘grass-fed’. Many are demanding sustainable packaging too, and even willing to pay more for foods in recycled or recyclable materials or opting for refillable packaging.

While this is a noble aspiration and should be pursued—especially in light of climate change—consumers need to look at the big picture and not be fooled by clever marketing. For a food product to be truly sustainable, every component of the production process needs to hit the mark. 

Consumers need to look at the big picture and not be fooled by clever marketing.

Age-friendly

Another emerging trend are foods that cater to an aging population. With this demographic growing around the world, the market for foods that are easily digestible, chewable, nutritiously-dense, and mild in flavor is growing as well. 

To test students' creativity and problem-solving skills this term, I’ve asked them to develop ready-made meals from scratch that follow these specifications, but maintain the same quality of taste. It's been quite a challenge!

 

Encouraging students to think methodically

 

To navigate changing consumer trends, I believe students must learn to see food as equal parts science and art. They must be able to think about food in a methodical manner.

That’s why I teach students to apply a scientific approach to food development—the same approach a Michelin star chef would use to develop a menu and the same approach I’ve used in my own work as a chef in luxury hotels. When students approach food in this way, they become more adaptable and creative in their ability to meet market demands.

When students approach food in this way, they become more adaptable and creative in their ability to meet market demands.